The Tobermory Fish Company sells their famous smoked trout, haddock and salmon all over Scotland, and since they were founded 50 years ago have become one of the most recognisable names in Scottish produce. Several recipes from A Taste of Scotland’s Islands by Sue Lawrence are inspired by and use fish from the Tobermory Fish Company, including the Scotch Pancakes with Smoked Trout and Horseradish. This book is filled with recipes inspired by the islands and its people, using the freshest local produce and traditional cooking methods, and is a celebration of the incredible variety of Scottish island cooking.
Scotch Pancakes with Smoked Trout and Horseradish from A Taste of Scotland’s Islands by Sue Lawrence
This is my savoury Scotch pancake recipe, with the addition of chopped chives, which is Sally Swinbank of the Tobermory Fish Company’s brilliant idea. She likes to serve this with the Tobermory Fish Company’s award-winning smoked trout, but smoked salmon is also good.
Makes about 36 canape pancakes
125g self-raising flour, sifted
100g wholemeal self-raising flour
2 large free-range eggs
1 heaped tsp horseradish sauce
3 heaped tbsp finely chopped chives plus whole chives, to serve
Butter, for greasing
300ml crème fraiche
2 tbsp horseradish sauce
300g cold-smoked trout (or salmon) slices
1 lemon, cut into wedges
Place the flours, eggs, milk and a pinch of salt in a food processor, add 1 tsp horseradish and the chives and process briefly until smooth. (Or whisk by hand with a balloon whisk.) If you have time, let the batter sit for ten minutes or so.
Place a large heavy-based frying pan or girdle on a medium heat and lightly butter the surface, using kitchen paper. When the pan is sufficiently hot (test by dropping a teaspoon of batter onto the surface: it should bubble within 1 minute) – drop 1 heaped tsp of batter onto the pan and repeat until you have covered the surface. After 1–2 minutes you will see bubbles, so that is the sign to flip over. Cook for a further 1 minute or so, until batter does not ooze out when lightly pressed with your fingers.
Remove to a wire rack and cover loosely with a tea towel. Continue making the pancakes until the batter is all used up. Once cool, lay the pancakes on a serving platter.
Mix the crème fraiche and horseradish, top each pancake with a small smear of the horseradish cream for the trout to stick, then add a nice ribbon of the smoked trout. Finish with a blob of the horseradish cream on top with some chives, a lemon wedge and some coarsely ground black pepper.